I was on a road trip when this herb just astounded me with its beauty, but it was more than just the herb, it was the idea and feeling behind it. I was two hours out of Tamworth, on the outskirts of Glen Innes, when I discovered a beautiful little hobby farm by the side of the road with a crisp, clean, white, old style, wooden shop selling the best strawberry and cream milkshakes and lavender was grown on site! Crisp, cool, clean air, the taste of fresh strawberries, and gentle aroma of lavender! The experience reminded me of a simple, pure life that we all in some way desire. Isn’t it just amazing how smells can trigger memories and feelings so strongly!

My offering from the Druid’s garden is of course lavender (lavandula) – a genus of some 39 different species that are part of the much larger mint family. This herb was also mentioned in the Bible under its Greek name Spikenard.

Lavender was said to be taken directly from the garden of Eden but received its scent later according to Christian Mythology.

Another school of thought says it’s a Mediterranean herb that was initially cultivated by the Arabs in around 600BC and was spread to many other countries and cultures around the world, not only thanks to the Arabs, but also thanks to the Romans and travelers!

The Romans knew its value and enjoyed its aroma in baths, and in Medieval times, sprigs were thrown across floors to disinfect and most of all deodorise!!

Historically, it was even used to ward off the Black Plague by fastening sprigs of lavender around one’s wrists – quite the fashion statement. Manufacturers of leather goods at the time also scented their products with it to keep
disease away!

We all know lavender has been around for over 2500 years, and it smells great – so good the Egyptians used it as a mummification perfume! The Phoenicians and the Arabs also had the same top idea!

Aside from disinfecting and smelling pretty, lavender was also quite the relaxing and romantic herb! Resourceful Cleopatra was said to have used it not only to seduce Julius Caesar but also Mark Antony!

It was used to disinfect walls and floors and bathe wounds in the Second World War and is used for the relief of headaches when rubbed on the temples (even better mixed with Peppermint), relieves insomnia, stress, and will even soothe insect bites.

In Australia we don’t commonly see lavender used in cooking too much. If it is used, it will be added to drinks mainly. But there is so much more you can do with it!!! For me, one of the most exciting things about cooking with this herb is the experimenting!!! You can add it to just about anything. I even found a recipe for lavender steak and cheesy lavender garlic bread!! (I’ll put both on my website!). It can be used for both sweet and savory dishes, but remember to use 1/3 of the listed amount when using dried Lavender compared to fresh. Try using the spikes and leaves instead of rosemary in the kitchen for a delightful change!

While we are on the topic of recipes, here is my favourite tip to try out.
 It’s Lavender Linen Starch – great for when you’re ironing!! Dissolve a tablespoon of corn flour in half a litre of water then add seven drops of good quality organic Lavender oil.

There are so many different types of lavender and a variety will grow just about anywhere!! Make sure you check with your local nursery about which variety grows best in your area.

Lavender is pretty drought resistant and hardy once established. It prefers well drained soils, warmth, and a position in the full sun. Remember to water it on hot summer days, and throughout dry spells for best results. But having said this, it will tolerate a wider variety of conditions with varying degrees of success. More often than not, dead lavender is a result of them being too damp.

These are just some of the uses of this versatile herb. Definitely a worthy addition to any garden!

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